Pink Raspberry Punch
By Paula Deen
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Featured in:
Cooking with Paula Deen Magazine
Difficulty: Easy
Prep time: 5 minutes
Servings: 1 gallon
Ingredients
- 1 (2-liter) bottle ginger ale, chilled
- 1 (1-liter) bottle fruit juice, chilled
- 4 cups pineapple juice, chilled
- 1 quart raspberry sorbet, slightly softened
- 1 (12-ounce) package frozen raspberries
Directions
In a large punch bowl, gently stir together ginger ale, fruit juice, and pineapple juice. Scoop sorbet into punch, and top with raspberries. Serve immediately.
Cook’s Note: Mix and match flavors of juice, sorbet, and fruit to create endless combinations.